This recipe is delicious! Thank you! I've made it several times; it's definitely a favorite. Very simple and versatile recipe. Fantastic paired with just about anything. I'd recommend serving over grains rather than pastas, however, unless the pasta is couscous. I can't imagine omitting the brandy like many reviewers have, it adds such a wonderful flavor to the dish. Use a good aged brandy and you wont regret it. I also don't understand the comments about this being "bland". I'm salivating just thinking about this recipe! I add minced garlic, use marinated artichokes, add a splash more brandy, and give the sauce much more time to reduce and thicken. Turns out beautifully every time. I like the suggestion of adding kalamatas, but I think with that addition I'd substitute sherry or red wine for the brandy. I just don't see kalamatas and brandy mixing very well. Kalamatas are soaked in red wine vinegar, after all. I also like the suggestion of adding heavy cream to the sauce. It's an incredibly delicious dish as is, but I think I'll try the cream for a little change and update afterward.
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